Penne with Pancetta and Cherry Tomatoes
(Penne con Pancetta e Pomodorini)
Ingredients:
1/2 lb Penne rigate
1 tbs extra virgin olive oil
3 oz of sliced pancetta, diced into small pieces
1/2 onion. chopped
2 cloves of garlic, minced
1/3 cup chicken broth
2 cups cherry tomatoes
1/3 cup flat leaf parsley, finely chopped
Balsamic vinegar
Cracked black pepper
1/2 cup basil leaves, torn
1/2 cup Parmigiano Reggiano cheese, grated
Directions:
Add some salt to a large pot of water after it comes to a full boil.
In a large skillet set over a moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (about 4 minutes).
Add the pancetta and cook, stirring, until golden and crisp (about 5 minutes).
Stir in the chicken broth and scrape up any brown bits off of the bottom of the pan, while allowing it to warm up for 1-2 minutes.
Add the tomatoes, chopped parsley and season with the salt and pepper.
Cook the tomatoes for approximately 10 minutes, until they burst.
At the very end, add a dash of balsamic vinegar.
While the tomatoes are cooking, add in the pasta in the boiling water and cook until 'al dente', about 7-8 minutes. Drain.
Add the pasta into the tomato pan sauce.
Mix in the basil.
Top with Parmigiano Reggiano cheese and serve warm. Serves 2.